Onion
Description
Onion, the edible bulb of a liliaceous plant, the Allium cepa, also called the onion plant and related to leeks and garlic.
This vegetable is used primarily as a condiment for its flavor and aroma. Onions contain insignificant amounts of nutrients.
Available all year long.
Note: Good quality onion will be hard or firm. Onions should be dry with small necks. Outer areas should be covered with papery scales and be reasonably free of green sunburn spots or other blemishes.
Caloric Content
| 1 | 2 | |
| Calories: | 65 | 4 |
| Protein: | 2.6 | .14 gm |
| Carbohydrates: | 14.8 | .94 gm |
| Fiber: | 1 | .06 gm |
| Total fats: | .2 | .02 gm |
| Saturated fats: | .075 | .004 gm |
| Unsaturated fats: | .236 | .012 gm |
| Cholesterol: | 0 | 0 mg |
1. Raw - 1 cup, 170 grams
2. Boiled, Drained - 1 tablespoon chopped, 15 grams
| 3 | 4 | |
| Calories: | 16 | 30 |
| Protein: | .45 | .80 gm |
| Carbohydrates: | 4.16 | 6.93 gm |
| Fiber: | .23 | .48 gm |
| Total fats: | .02 | .10 gm |
| Saturated fats: | .004 | .017 gm |
| Unsaturated fats: | .009 | .054 gm |
| Cholesterol: | 0 | 0 mg |
3. Dehydrated - 1 tablespoon
4. Frozen, Boiled, Drained - 1/2 cup chopped, 105 grams
Vitamin Content
| 1 | 2 | 3 | |
| Vitamin A: | 70 | 0 | 0 IU |
| Thiamine: | .05 | .006 | .025 mg |
| Vitamin B-2: | .07 | .001 | .005 mg |
| Vitamin B-6: | .22 | .027 | .080 mg |
| Vitamin B-12: | 0 | 0 | 0 mcg |
| Biotin: | 1.53 | - | - mcg |
| Niacin: | .3 | .012 | .050 mg |
| Pantothenic Acid: | .22 | .019 | .069 mg |
| Folic acid: | .042 | 1.9 | 8.3 mcg |
| Vitamin C: | 17 | .9 | 3.8 mg |
| Vitamin E: | .442 | - | - IU |
1. Raw - 1 cup, 170 grams
2. Boiled, Drained - 1 tablespoon chopped, 15 grams
3. Dehydrated - 1 tablespoon
| 4 | USRDA | |
| Vitamin A: | 36 | 5000 IU |
| Thiamine: | .024 | 1.7 mg |
| Vitamin B-2: | .026 | 1.7 mg |
| Vitamin B-6: | .072 | 2.0 mg |
| Vitamin B-12: | 0 | 6 mcg |
| Biotin: | - | 300 mcg |
| Niacin: | .146 | 20 mg |
| Pantothenic Acid: | .104 | 10 mg |
| Folic acid: | 14.1 | 400 mcg |
| Vitamin C: | 2.7 | 60 mg |
| Vitamin E: | - | 30 IU |
4. Frozen, Boiled, Drained - 1/2 cup chopped, 105 grams
Mineral Content
| 1 | 2 | 3 | |
| Calcium: | 46 | 4 | 13 mg |
| Copper: | .255 | .006 | .021 mg |
| Iron: | .9 | .03 | .08 mg |
| Magnesium: | 20.4 | 2 | 5 mg |
| Manganese: | .61 | .017 | .069 mg |
| Phosphorus: | 61 | 3 | 15 mg |
| Potassium: | 267 | 23 | 81 mg |
| Selenium: | 2.55 | - | - mcg |
| Sodium: | 17 | 1 | 1 mg |
| Zinc: | .6 | .03 | .09 mg |
1. Raw - 1 cup, 170 grams
2. Boiled, Drained - 1 tablespoon chopped, 15 grams
3. Dehydrated - 1 tablespoon
| 4 | USRDA | |
| Calcium: | 17 | 1000 mg |
| Copper: | .020 | 2 mg |
| Iron: | .032 | 18 mg |
| Magnesium: | 7 | 400 mg |
| Manganese: | .075 | n/a mg |
| Phosphorus: | 20 | 1000 mg |
| Potassium: | 114 | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | 13 | n/a mg |
| Zinc: | .07 | 15 mg |
4. Frozen, Boiled, Drained - 1/2 cup chopped, 105 grams
Amino Acid Content
| 1 | 2 | |
| Tryptophan: | .028 | .002 gm |
| Threonine: | .048 | .003 gm |
| Isoleucine: | .071 | .005 gm |
| Leucine: | .071 | .005 gm |
| Lysine: | .095 | .006 gm |
| Methionine: | .017 | .001 gm |
| Cysteine: | .036 | .002 gm |
| Phenylalanine: | .051 | .003 gm |
| Tyrosine: | .049 | .003 gm |
| Valine: | .046 | .003 gm |
| Arginine: | .269 | .018 gm |
| Histidine: | .032 | .002 gm |
| Alanine: | .056 | .004 gm |
| Aspartic acid: | .109 | .007 gm |
| Glutamic acid: | .323 | .022 gm |
| Glycine: | .083 | .006 gm |
| Proline: | .630 | .004 gm |
| Serine: | .595 | .004 gm |
1. Raw - 1 cup, 170 grams
2. Boiled, Drained - 1 tablespoon chopped, 15 grams
| 3 | 4 | |
| Tryptophan: | .006 | .012 gm |
| Threonine: | .011 | .019 gm |
| Isoleucine: | .016 | .028 gm |
| Leucine: | .016 | .028 gm |
| Lysine: | .021 | .038 gm |
| Methionine: | .004 | .006 gm |
| Cysteine: | .008 | .015 gm |
| Phenylalanine: | .011 | .021 gm |
| Tyrosine: | .011 | .020 gm |
| Valine: | .010 | .019 gm |
| Arginine: | .060 | .107 gm |
| Histidine: | .007 | .013 gm |
| Alanine: | .012 | .022 gm |
| Aspartic acid: | .025 | .044 gm |
| Glutamic acid: | .072 | .129 gm |
| Glycine: | .019 | .034 gm |
| Proline: | .014 | .025 gm |
| Serine: | .013 | .023 gm |
3. Dehydrated - 1 tablespoon
4. Frozen, Boiled, Drained - 1/2 cup chopped, 105 grams
References
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Produce Availability & Merchandising Guide. The Packer. 1989.
United States Department of Agriculture. Composition of Foods: Vegetables and Vegetable Products-Raw-Processed-Prepared. Washington D.C. 1984.
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